3 Ingredient Brownies

by Arman Liew

published on Mar 14, 2023

310 comments

5 from 1263 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

These 3 ingredient brownies are a healthy and easy chocolate dessert recipe that bakes in just 20 minutes! There is no flour or eggs needed.

3 ingredient brownies.

Healthy desserts with just a handful of ingredients? Count me in.

If you’ve tired our sugar free cookies, protein mug cake, or flourless mug cake before, you will adore this recipe.

These 3 ingredient flourless brownies were developed by a complete accident. I was in the midst of making a smoothie and had put some banana, cocoa powder, and peanut butter into a blender. It was only then I realized that I had run out of milk.

Instead of throwing out the contents of my blender, I gave them a quick blend and was left with something that resembled batter. I decided to take a chance and transfer them to a baking pan and baked them as though they were brownies.

What resulted from this experiment was a fudgy, rich brownie-like treat, perfect to satisfy any chocolate fix or sweet tooth.

Recipe highlights

I call these brownies my guilt-free chocolate fix and make them at least once a week!

  • No flour or grains. Unlike coconut or oat flour brownies, these don’t have any of the basics.
  • Healthy. Bananas and peanut butter are two of the healthiest foods ever, and unsweetened cocoa powder is just perfection.
  • Ready in 20 minutes. From prep to plate, these brownies bake in less than 20 minutes.
healthy 3 ingredient brownies.

How to make 3 ingredient brownies

When baking these brownies, I recommend choosing a baking dish or pan that is typically smaller than what you’d use for traditional brownies. This way, you’ll be left with thicker and richer brownies that are just that much more satisfying to eat.

The ingredients

  • Bananas. Ripe bananas add sweetness to the brownies and keep them super fudgy. Opt for riper bananas as are naturally sweeter.
  • Peanut butter. Smooth and creamy peanut butter with no added sugar. If you love the sweet and salty combination, use salted peanut butter.
  • Cocoa powder. 100% unsweetened and Dutch processed cocoa.

Substitution idea

For a richer chocolate flavor, use dark or black cocoa powder.

The instructions

Step 1: You’ll start by preheating your oven to 180C/350F. Line a square pan with parchment paper and set aside. Then, add your bananas into a large mixing bowl, and mash them completely. Alternatively, you can blend them using a blender for an even smoother texture (highly recommended). 

mashed overripe banana in a mixing bowl.

Step 2: Add your peanut butter/almond butter and cocoa powder.

banana, peanut butter and cocoa powder in a mixing bowl.

Step 3: Mix your ingredients until fully incorporated. If desired, add chocolate chips to it and fold them through.

3 ingredient brownie batter.

Step 4: Transfer your brownie batter to the lined pan. 

pre-baked brownies.

Step 5: Bake your 3 ingredient brownies for 17-20 minutes, or until a skewer comes out just clean. Allow brownies to cool in the pan completely, before slicing them into 9 pieces. 

Tips to make the best recipe

  • Do not over-bake the brownies. These will continue cooking as they cool down.
  • As there are no eggs or flour in them, you can undercook the brownies a little and still enjoy them as is.
  • While you can make the batter by hand, I recommend using a blender or food processor. This ensures the banana is as smooth as it can be and there are no chunks throughout.

Dietary swaps and substitutions

This brownie recipe is actually pretty easy to adapt to a plethora of diets or food preferences out there. Here is what we’ve personally tried (and can vouch for!).

  • Swap out the banana. If you aren’t a fan of bananas, you can use unsweetened applesauce or pumpkin puree. Be wary though, the brownies won’t be as sweet. To compensate, add 1/4 cup of sugar or a liquid sweetener, like maple syrup.
  • Use another nut butter. Almond or cashew butter will work well.
  • Make these nut free. Tahini or sunflower seed butter instead of the peanut butter.
  • Add frosting. I love to add a thick layer of my 2 ingredient or healthy frosting.

Ways to sweeten brownies

If you taste-test the batter and find it to be not sweet enough to your liking, you can add one of the sweetener options below-

  • Liquid Stevia. Add 1 serving to your batter (5 drops) and give it a taste test. If it still isn’t sweet enough, add a few more drops. 
  • Maple Syrup. For a refined sugar-free brownie, add 1/4 cup pure maple syrup and an extra 2 tablespoons of cocoa powder. The brownies using maple syrup will be extra gooey. 
  • Agave nectar. Like maple syrup, add 1/4 cup and increase cocoa powder by 2 tablespoons. 
  • Coconut palm sugar. Add 2 tablespoons of coconut palm sugar to the batter. You won’t need to amend any of the other ingredients if you use this. 

Storage instructions

To store: Place cooled brownies in a sealable container and keep them in the fridge at all times. They will keep for at least 5 days.

To freeze: Wrap the cooled brownies in parchment paper and place them in individual ziplock bags. Frozen brownies will keep for 6 months. Thaw them in the fridge overnight or at room temperature. 

three ingredient brownies.

More brownie recipes to try

More healthy dessert recipes


3 ingredient brownie recipe.

3 Ingredient Brownies

5 from 1263 votes
These 3 ingredient brownies are a healthy and easy dessert recipe that doesn't need any eggs or flour. They bake up in under 20 minutes.
Servings: 9 brownies
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes
Rate This Recipe Print

Ingredients  

  • 3 large bananas
  • 1/2 cup almond butter can substitute for peanut butter or another nut/seed butter
  • 1/4 cup cocoa powder

Instructions 

  • Preheat the oven the 180C/350F. Line a square pan with parchment paper and set aside.
  • In a large mixing bowl, add your bananas and mash well. Alternatively, you can blend them. Add the rest of your ingredients and mix well.
  • Pour the mixture into the lined pan and bake for 17-20 minutes, or until set on top.
  • Allow brownies to cool in the pan completely, before slicing up.

Notes

TO STORE: Place cooled brownies in a sealable container and keep them in the fridge at all times. They will keep for at least 5 days.
TO FREEZE: Wrap the cooled brownies in parchment paper and place them in individual ziplock bags. Frozen brownies will keep for 6 months. Thaw them in the fridge overnight or at room temperature. 

Nutrition

Serving: 1BrownieCalories: 131kcalCarbohydrates: 14gProtein: 4gFat: 8gSodium: 2mgPotassium: 302mgFiber: 3gVitamin A: 29IUVitamin C: 4mgCalcium: 54mgIron: 1mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  3. 5 stars
    I made the 3 banana recipe and they turned out great. So moist and tasty. I did add 1/4 C of chocolate morsels. Next time might add some nuts too. Love, love this recipe!

    Reply

  5. 5 stars
    One of the simplest brownies ever and it is so healthy and very moist.. My husband and my daughter loved it! Thank you for sharing a healthy brownies recipe!

    Reply

  6. 5 stars
    Has anyone tried no sugar added CHUNKY peanut butter in these? I bought some and wanted to see if it would work!

    Reply

  9. These brownies look absolutely decadent! Does the nut butter have sugar or do you use all natural, no sugar nut butter?

    Reply

  13. Hi! Have you tried subbing nut butter with yogurt?

    Tried this with the protein powder variant.. took an extra 10mins to bake through, but tastes absolutely delicious!

    Reply

  14. Second time making these, make a great late night snack with a cup of tea! Yuuuum 😋 Thanks Arman!

    Reply

  15. We are brownie addicts. We have to cut back on our sugar intake, among other things. I will be making these for sure! I have only one question, how ripe should the bananas be? Some brown spots or full on banana bread ready all brown? MMMMMMMMMM brownies without guilt.

    Reply

  17. Several people have commented that these brownies are ‘ugly’. My motto – always eat the ugliest piece (of any dish) first so there isn’t any evidence! 🙂

    Reply

  19. 5 stars
    Haven’t yet tried these delicious looking brownies, but would love to! Hi Arman, I was wondering if there is another substitute instead of the nut/seed butters? I seem to have an intolerance to them. Would plain unsalted butter be fine?? Thanks!

    Reply

  20. Hi! I wonder, is it 6 bananas? or 3? because it shows it is 3 in the video! just wanting to make sure.

    Reply

  21. Hi!
    I have digestive problems with bananas…is there any way I could replace with apple sauce or another fruit?

    Thank you!

    Reply

  23. hello! may i know the purpose of the peanut butter in the recipe? i can’t taste it much so is it more for the texture/consistency? made these once and they were great but i’m also thinking of other potential substitutes including applesauce although it may enhance the fruitiness in the taste. thanks!

    Reply

    1. Yes, it holds the brownies together and adds a rich flavor. You can omit I suppose, but it will be very fruity.

      Reply

  26. Hi!
    I tried reading through the comments. What is the pan size for this recipe that you Prefer?
    Is it correct at 18 servings from this recipe? Looks like the pan is cut into 9 servings?
    Thank you! I cannot wait to try this but I need this info before I begin!

    Reply

    1. Hi! I love an 8-inch square pan, but they make super thick and fudgy brownies 🙂

      18 is correct, but I halved the recipe for this photoshoot 🙂

      Reply

  27. I just made these and loved them! They are quite possibly the best brownies I have ever made and they even stayed together. Prior attempts at making brownies have had to be eaten with a spoon as they always crumbled. I added walnuts and replaced half of the cocoa with chocolate protein powder. These will be added to my regular recipe rotation. Thanks for posting this! Love your website, I have saved it as a favorite and need to spend some time looking through your other recipes.

    Reply

  28. Great recipe! I’ve made it for myself and others and everyone seems to love it!! I always get asked for the recipe! Thanks!

    Reply

  30. I made these last night. I was sceptical that they would even resemble a brownie, but I had all ingredients on hand. I tripled the recipe and made them for my daughter’s Birthday. I found the cocoa powder I used might be on the bitter side. I used 3/4C and added it slowly and tasted it as I added, but it didn’t taste chocolatey enough. After baking, it made the brownies semi sweet to almost the point of bitter. My daughter will love them. I have noticed how filling they are and goes great with a glass of cold milk.

    Reply

  31. I made these in my Vitamix, so the batter was super smooth. It took 30 minutes to bake in an 8″ loaf pan. The texture was very much like cheesecake, super creamy and delicious! I used the full amount of cocoa and definitely recommend that (along with a generous pinch of salt) as they have a pronounced banana flavor.
    We enjoyed these very much.

    Reply

  32. wow thank you so much for this recipe! i dont use any types of sugar/honey…. and with three little girls this is just great! enjoyed by all!
    do you have any more such recipes? most recipes i saw so far have some type of sugar in it

    Reply

  33. I literally never comment on recipes, but I had to comment on this one. This was hands down THE best “healthy” brownie recipe I have ever tried. I would even go as far as to say they were the best brownie (healthy or not healthy) brownie recipe’s I have ever made. I went in expecting them to be “eh”, because any time I have made “healthy” desserts in the past, they wind up not being sweet enough, having weird textures, not decadent enough, etc. But these. were. AMAZING. They do NOT taste “healthy” at all. They are moist, rich, fudgy, decadent, sweet, chocolately, and incredible. It almost tasted like a fudge-brownie hybrid. And honestly I don’t think I will ever get store-bought or regular brownies again! I am soooo glad I found this recipe. THANK YOU!!!!!!

    Reply

  34. I have these cooling on the stove top now as I type! I added Pecans and vegan choco chips after I poured the batter into the pan….can’t wait to try these!

    Reply

  35. Love these. I am gluten and dairy free and recovering from gallbladder surgery, so pretty restricted, I was paleo for yrs but adding a few healthier carbs in and these have helped me 🙂 Cannot wait to try more recipes and the sweet potato version. I added vanilla extract, linseed, chia seeds, coconut, natural C powder ( camu camu) and they are perfect for a meal 🙂

    Reply

  36. A friend has told me she’s like gas for cake but it’s is the flour thing. So she misses out.
    Having cancer is enough to put up with don’t you think?
    Quite by chance I have come across this and am so grateful, I am seeing her at the end of the week and I am so happy to present this recipe to her.
    She will have her cake and eat it!
    Thank you so much, thank you.

    Reply

    1. 🙁 I’m so sorry to hear that- I really hope she enjoys it, and thank YOU for sharing it with her 🙂

      Reply

  38. Made these today, they are amazing! Especially refrigerated. Almost like banana chocolate fudge. Yum!

    Reply

  39. Thanks!!!!! I used 1/3 cup of cocoa powder and since I didn’t use super ripened bananas I added like a tablespoon of honey. Yum!!! Next time I was thinking of making two layers separated by st Davor s jelly (it’s refined sugar free) and topping with marshmallows for a dairy free tree nut free and egg free and low in refined sugar perfect for kids birthday cake!!!! Thank you!!!

    Reply

  40. Tried this out, used peanut butter instead of almond..mum loved it but I found it bitter and fruity. Depends on your tastebuds with this recipe; if you like dark chocolate and a fruity taste you’ll love this.

    Reply

  41. This recipe is fantastic ! I modified it slightly by adding a bit of cinnamon and a pinch of salt, as well as a teaspoon of baking powder. I baked mine in a small loaf pan and it took about 32 minutes to cook through. It came out moist and dense, like a cross between banana bread and a brownie.

    Reply

  43. Fabulous! I added a little less cocoa powder though as I wanted it to be less chocolatey. I was actually pretty surprised at how good they tasted. They could totally replace the real thing for me. A much healthier version.

    thanks Arman, this is my new fave/easy to make treat!

    Reply

  44. These were so delicious! I used a blender to mix the ingredients and loved the smooth consistency. Thank you for a great recipe. I will make this again for sure.

    Reply

  47. Arman, I just made those brownies and they are amazing!! Even my dady who does not like sweets ate them!! Surelly I’ll make it again!! Thanks

    Reply

  51. I’ve left them in the oven for 30 minutes but when I stick a fork in the tin it’s still coming out gooey in parts. Should the fork come out clean?

    Reply

  52. I have had this pinned for a long time, and just got around to making them…. sorry I waited so long… must confess though I added choc chips and extra cocoa to keep my less than interested in healthy eating husband interested in the treats … I think it has become a family winner. Thanks for the easy wins!!

    Reply

      1. I’m really loving your simple minimal ingredient recipes. Thanks so much for posting. I am going on a Paleo diet and your super simple recipes make me excited. Thanks for sharing.

  54. that’s 350 degrees F or C (obviously F but still wondering..) definitely gonna makes these, they look pretty yummy to me actually, and I’d do it only for the ingredients

    Reply

  55. Hi, Arman. I’m new to your website–I came across it by happy accident. You’re HILARIOUS and VERY talented! Thank you for your posts. I’m ALL ABOUT the less ingredients, the better, and something that’s healthy that uses ingredients I already have in my possession, is the best. I guess I’m a “banana racist”–ha ha–I don’t care for bananas much, but, I subbed in a cup of unsweetened applesauce instead, and these came out masterfully! After they cooled, I resisted the urge to eat them right away–I immediately froze them, and the texture is like fudge–BRILLIANT!

    Reply

    1. Nat!!! This is such a kind comment- Expect a twist on this next week AND one the week after haha 🙂 The banana racist in you would be stoked 😀

      Reply

  56. I discovered your blog because I had a brownie craving and since I keep frozen bananas on hand, decided to try this out. These ingredients are basically a heavenly trio because with the frozen banana, it makes chocolate peanut butter ‘ice cream.’ I added a bit of coconut flour and baked for an additional 15 minutes due to the bananas being frozen and they turned out just lovely!

    Reply

  57. Thanks for this recipe!
    I even really enjoyed just reading it! Just my sense of humour 😀
    Just signed up to get more of these and I never signed up for anything like it haha I’m excited for more!
    Greetings C

    Reply

  58. I started following you a few months ago and I’m obsessed with these brownies. I’m a big fan of all natural, low ingredient, healthy desserts and these are all of the above. I’ve made them several times according to your recipe and they’re always delicious, but because the smallest pan I have is 9×12, they’ve come out pretty thin. I’ve been craving a nice thick brownie so I decided to try doubling the recipe today. I oven ripened my bananas (baked them 20ish minutes in the oven, unpeeled on 300). I’d never tried that before and it worked wonderfully. They did produce some extra liquid though so I added a few extra tablespoons of cocoa powder to soak it up. I also added a bit of vanilla extract and honey since both my cocoa powder and peanut butter were unsweetened. Long story short, they came out awesome. I had to bake them an extra 10 minutes, but now they look just like your pictures…thick and fudgey…and they taste delicious. Just thought I’d share my experience in case anyone else was wondering if doubling the recipe would work.

    Reply

    1. Hi Erin! 🙂

      Thanks so much for the feedback- I’m very much like you, I tend to use a smaller pan so I get super thick brownies 🙂

      Reply

  59. Made these for my hubby and 8yo & 9yo kids today (I am AIP strict elimination phase right now) and they were a big hit! I subbed natural chunky peanut butter since we’re out of almond butter, and upped the cocoa to 6 tablespoons because they love their “chocolate” 🙂 Can’t wait to eventually try these myself, or create an AIP version!

    Reply

    1. Amy! Thanks so much for the feedback and I’m so glad you guys enjoyed them- Hope you can too 🙂

      Reply

    1. Hi Hayley! I’ve never tried it with that but please let me know if you do and how it turns out 🙂

      Reply

  61. Love how simple these are…combing through the interwebs for a restaurant quality gluten free vegan brownie. Might have to recipe test this for an upcoming menu!!!! Thanks for making such a treat!

    Reply

  62. Oh my, they’re so good! Eat it raw and call it (fat) pudding! But they’re even more delicious once cooked!
    Made them to use up a jar of sunflower butter we didn’t like and it was a very good use for it.
    Thanks!

    Reply

    1. Oh fantastic- Thanks so much for the feedback, Valise! Oh, I hear you with the sunflower butter- Except when it made my muffins look green haha!

      Reply

  63. Newly vegan- thank you, thank you! I am making these tonight and am drooling over the rest of your recipes 🙂

    Reply

  64. Did you use the unsweetened baking coca powder or the sweetened kind? Sorry if this has already been asked. I’m new to paleo and loving it.

    Reply

    1. Hi Michelle- I opted to use unsweetened cocoa powder as I love the dark cocoa taste- You are welcome to add some sweetener if you prefer a sweeter brownie 🙂

      Reply

    1. Hi Brittany! Many have added walnuts and they make a great addition- I’d recommend adding them on top VS swirling them through 🙂

      Reply

  66. Hi! I’m a healthy baker as well, trying unique ideas always. I am always open to suggestions, what would be best to replace the bananas in this recipe? I have an allergy to them. Thank you!

    Reply

  68. This is such a well written article! 🙂 You have a great sense of humor. I’ve been going over this recipe for a month now… And finally, the opportunity came to make these brownies; talk about genius use of ingredients! I’ve had such a sweet tooth for brownies lately, yet they go completely against a healthy lifestyle (until this recipe, that is.) I like them so much that I’m eating them for breakfast! These make box brownies seem dull since they have the additional sweet flavor of bananas. The best part is that I’m the only one who likes to eat stuff like this- so more for me! I’ll make this my go to recipe before any other brownie recipe. Truth be told. xD

    Reply

  69. Made these tonight, I was so excited by the simplicity of this recipe and that it can use the bananas I didn’t get around to eating earlier this week! The flavor was great I thought but the texture was way off, they stayed mostly gooey, unlike the photos. Any tips for next time? I used creamy peanut butter instead of the almond butter is that the source of the problem?

    Reply

    1. Hi Ivy- Sorry to hear it didn’t work out- The nut butter you used shouldn’t have been an issue- You need to let them cool completely, preferably in the fridge and then cut into pieces.

      Reply

  72. I made these! They are sooo good. I cut them in to small cubes to have when I need a quick sweet fix and they are unbelievably good. I ended up using peanut butter because that’s all I had at home but they still tasted amazing! Thanks so much for the recipe!

    Reply

  74. Loaf pan or small cake pan.. Totally missed that part… Put it in a 9×9 brownie pan, which is alright I suppose

    Love that it’s three ingredients, baked for 31 mins now and hoping it will be baked thru when I pull it out >.<

    I smell the bananas and the whole 1 cip of cocoa powder I put in.. Wooooo

    Reply

    1. Hi Addie! No worries- The brownie pan should still come out okay! 🙂 When it’s done, let it cool completely and refrigerate it- The texture is amazing! 🙂

      Reply

  76. I can honestly say I do not need my brownies to be pretty. They won’t be hanging around long enough for me to consider their aesthetics! I pinned this recipe yesterday, thinking I had some bananas that were about to go off, and made the brownies today. I used peanut butter, and added some chocolate baking chunks. Pretty awesome, and just the right amount of not-too-sweet!

    Reply

  78. I just made these, and they’re awesome! Instead of cocoa powder I substituted PB2 chocolate powder. I also added 2 tbsp of instant hazelnut coffee as well!

    Reply

      1. Made these this morning…. 107 cal if you cut into 10 pieces according to My Fitness Pal. NOt bad!

  82. Hi, I just made these…OMG….so yummy….lucky for me I have just been to New York and brought back some Hersheys cocoa…just so good….thanks for the great recipe Arman.
    And how lucky are you to live in New York. Such an amazing city!

    Reply

    1. 😀 Hi Pauline! Oh my- how amazing is that cocoa powder! The closest I’ve found is to be the Homebrand from Woolies cocoa powder (it’s a plain white box). Thank you 🙂 I miss home though!

      Reply

  83. I’m looking for a good whole food brownie recipe for my kids, but it has to be nut free. Any idea if this would work with seed butter?

    Reply

    1. Hi Anna! It works really well with Sunbutter, but the color came out a litle strange- I also used a slightly sweetened one 🙂

      Reply

  84. these brownies are so rich . It hard to believe they are made out of bananas and almond butter! Thanks for sharing. Looking forward to trying your other recipes 🙂

    Reply

  86. Oh wow, these are good! I tried this recipe because I needed to use up some bananas and I loved that there is no added sugar and I was over the moon! My diabetic OH has a pudding he can enjoy! Thank you. Looking forward to trying more like this xx

    Reply

      1. Thank u! I made them the size of fudge and ended up with 12. However, I used a 5×7 pyrex glass dish and it was perfect

  91. I made these, with 1/4 cocoa, subbed peanut instead of almond bc no allergies, 350 for 24 minutes exactly. Then frdiged overnight. While they’re good, they taste v banana-y. I love bananas, but from the way they LOOK after sitting in the fridge, I thought they’d be way more chocolaty….

    Reply

    1. Hi Abbie! They do taste very banana like- You’ll need to add dark cocoa powder and the upper amount for the true, rich, cocoa taste 🙂

      Reply

      1. Ok, will do! They will be more bitter, but we have some very ripe bananas rn & if that doesn’t make them more sweet, I like bitter chocolate a lot so I’m excited to try this a second time(:

    1. Hi Taylor! If you add them into a calorie calculator like Myfitnesspal, it should provide it for you 🙂 Enjoy!

      Reply

  93. I made these tonight, and success! They didn’t look too ugly and tasted delicious! Great for that sweet tooth, without the sugar! thanks so much!

    Reply

    1. Hi Lori! I’m not sure but if you add the ingredients into a calorie calculator it should provide it for you 🙂

      Reply

  96. Anyone know how many servings this makes? i kind of like to know these things to punch them into my food journal app.

    Reply

    1. Hi Denise! These are easy to customise any size you want, so try them out and then it can give you a better calculation based on how many pieces you slice them into!

      Reply

  97. These look amazing! I was just wondering if there is a secret to cutting them. I have had trouble in the past with very moist fudgy recipes sticking to the knife & making a terrible mess. I run a B&B & am always on the lookout for Gluten free recipes for my guests, plus I love dark chocolate fudgy brownies myself!!! Pinning it!

    Reply

    1. Hi Candee! Thank you! What I always do with brownies is that I let them cool completely then refrigerate completely- It then makes it so much easier to cut 🙂

      Reply

      2. Really sharp. Serrated is for something harder to cut through. Chill the brownies before cutting and use a sharp, thin knife. 🙂

    2. I know that this is an old question, but I do have a brownie cutting trick. Use a plastic knife! The brownie doesn’t stick to it as much as it does to a metal knife.

      Reply

  99. Confession. I get bummed out whenever there are no sad-looking brown bananas at the grocery store. They are the BEST! Love the idea of these healthy brownies, definitely trying them out on my little taste tester!

    Reply

    1. Hi Julia! It isn’t TOO dominant but you can tell it’s sort of there- I’d recommend using peanut butter which masks it SO much better AND the darker cocoa 🙂

      Reply

  102. I made your brownies yesterday and they turned out SO GOOD. They were delicious and so simple to make! Thank you for a great post!

    Reply

  103. When you read a piece like this and just happen to have 3 bananas in the fruit bowl, it’s a sign. Made them tonight and can confirm; a) no sign of ugly when you blend the heck out of the mix (not that they were in the first place but just saying), b) peanut butter is a good sub, c) heavy on the cocoa is a great idea, d) they are ?. An excellent recipe. Thank you?

    Reply

  105. I made these last night with peanut butter. SO GOOD. I honestly wasn’t sure what to expect, but they hold together beautifully and taste wonderful! I’m so stinkin’ excited!!!

    Reply

    1. 😀 THIS makes me so happy, Kelly 😀 I’ve got a few twists on this to share- It’s so good straight out of the fridge texture wise 🙂

      Reply

  106. I have never left a comment on a recipe before but you actually had me cracking up when I read this, they definitely don’t look ugly though, they look delicious. All the other sugar and flourless brownie recipes I’ve seen are full of dates which is 93g sugar for a cup as opposed to the 28g in bananas. I am so excited to try this recipe! Thank you can’t wait to look at your other recipes.

    Reply

    1. hahahahaha you’re too kind, Shauna. My ugly brownies say thank you 🙂

      Don’t get me started on dates. I’m not a fan of them…unless it involves another person 😀

      Reply

  107. I made these in an 8 by * pan and they were pretty thin (definitely thinner than the picture) might try in one of those pans for bread loaves. BUT there were still really really really good! I ate half the pan oops…..

    Reply

  108. I’m making them right now. It took a lot of will power not to eat it raw!! I’m living this recipe!

    Reply

  109. WHAT? These look unreal! I love all of those ingredients but never thought they’d work when baked up as a brownie. Will definitely try this!

    Reply

  110. I just made two batches of these and they were awesome! I changed the recipe a bit on batch #2 by using 3 bananas, 1/2 cup sugar free peanut butter powder, 1/4 cup desiccated coconut, and a 1/4 cup coco powder. Totally yummy and perfect consistency.

    Reply

      1. I added it dry so that it would soak up some of the moisture from the other ingredients and firm up the brownie. Worked perfectly!

  112. You know how I feel about bananas. I say bring it on, especially if this is what you call ugly. They look good.

    Also, I am ridiculously pleased you drank a mountain dew as opposed to a diet mountain dew. It’s the little things.

    Reply

  113. To be fair, I don’t think these look ugly at all, but I totally get the frustration that comes with wanting to show people how freaking amazing something is through the screen and it not always turning out. Apple needs to start working on a way to translate flavour and smell through the screen….

    Reply

  114. Can I sub broccoli for the bananas and PB2 for the nut butter and protein powder for the cocoa powder? Trying to stay away from banana, fat and anything real.

    Reply

  115. made it on a whim. so fast and way better than i thought! i chested and added a tablespoon of hazelnut instant coffee because it’s just what i do with brownies. i love how easy these all are!

    Reply

  116. I’m all about the banana chunks… nothing better than that blob of banana goo in a baked good!
    In terms of ugly food – aubergine has to be a winner. It hardly ever looks good when you make anything with it but in terms of taste… well it is a food of the gods!

    Reply

  120. Mmm I love rich chocolatey brownies, Arman! Even better when they’re healthier brownies!

    Reply

  121. I enjoyed these thoroughly but I would have liked them even better if you subbed chickpeas for nut butter. Bai.

    Reply

  122. I’ve been making so many of your recipes lately and they’re amazing!!! I want to try making these with a cup of pumpkin puree instead of the bananas and then adding stevia for the sweetener

    Reply

      2. Hi Jen! If you go to myfitnesspal and plug in the ingredients, it will provide them for you 🙂 Enjoy!

  124. Oh, my vanity extends to everything, Arman. Food especially. Well, maybe Cinnabon coffee especially. Haha! Just kidding…I love the way these look! I think I would love them even more if they were stacked on a plate right next to me right now. Well done, goat-goose-man!

    Reply

  125. I absolutely agree with you! Sometimes the most vile looking creations are the TASTIEST in the world while the most beautiful taste good, but just nothing special! I know from experience! 😀
    These banana brownies sound AMAZING and I’m so glad they’re only three ingredients! I can easily make them now!

    Reply

  126. By far this blog has made it to the very top of my 3 page blog list I read daily! Seriously, your recipe are out.of.this.world. I love recipes that are plant-based, paleo, sugar-free, and lower in calories. As you know, that’s hard to find in a dessert-like healthy enough for breakfast type of recipe 🙂 I have converted all my clients over to reading your blog as well. I may not have ever posted a comment or may never post again (kidding), but just know I read your blog every single day!!!!! If a day goes by I don’t read, then checking your blog is on my mind like food is 24/7 haha

    Reply

    1. Kinsey! If you never comment again I will cry a river like Justin Timberlake sings about.

      Just kidding, but thank YOU so much 🙂

      Reply

  127. Arman! I made your “epic” cake batter bites yesterday evening and they are SO good! 🙂 Now I feel like I might need to make these brownies so that I have chocolate to snack on in my fridge too. Hah!

    Reply

  128. This post made me realize I didn’t have dessert all week in San Diego. That’s right, one whole week without sweets. I must be insane! Looks like I’ll have to get busy in the kitchen this weekend. I would totally go full-cocoa with these.

    Reply

  129. These look so gooey and yummy and chocolate-y and basically I’m obsessed with anything 3-ingredient. Oh and yeah… recipe days are real. I need a dish assistant, badly.

    Reply

  131. These don’t…look…that ugly… It’s what’s inside that counts right? Perfect lesson for people. See? You did two things at once: taught a lesson on judging and made people want to faceplant all at once! That’s talent 🙂

    Reply

  134. Who cares what a brownie looks like, as long as it gets into my face AS QUICK AS POSSIBLE. OBVI I love that these are healthy and with only 3 ingredients? SIGN ME UP. Pinned!

    Reply

  135. The richer the better is my chocolate or cocoa ratio rule. I’m a serious cocoa snob buying only one certain brand [unless it’s for using larger quantitites in baking when my go-to would be too expensive] because it’s super dark and intense in taste.
    No workout = chunky banana brownies – now that’s a conclusion I wouldn’t have gotten ;). Fudgy brownies are best so who cares what they look like.

    Reply

  136. Definitely a fan of rich chocolate. I relate to the mess too – luckily most of the time it’s worth it 🙂

    Reply